Gluten-Free Pineapple Empanadas (Edit recipe)

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These Gluten-Free Pineapple Empanadas feature a light, buttery, no-yeast crust wrapped around a rich, homemade pineapple filling. Simmered until thick and jammy, the filling perfectly mimics the delicious, bakery-style flavor found in traditional Mexican panaderías. Flaky, soft, and made with simple, wholesome ingredients, they're a delicious gluten-free twist on the classic Mexican pastry.

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PREP TIME

30 minutes

COOK TIME

1 hour and 16 minutes

INGREDIENTS

13

Serves: 12

Ingredients

Pineapple Filling

5 cups Pineapple, finely chopped
0.75 cup Piloncillo (Panela), grated or granulated
1 whole Cinnamon, Ceylon, cinnamon stick
2 Tbsp Arrowroot Powder

Empanadas

3 cups Gluten-Free All-Purpose Flour - Primal Palate
2 tsp Baking Powder
0.5 tsp Kosher Salt
4 Tbsp Cane Sugar
0.5 cup Butter, Unsalted, chilled and cut into cubes
3 whole Eggs, divided
0.5 cup Cornmilk - Maizly

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large pot, combine the finely chopped pineapple, piloncillo, and cinnamon stick.
Turn the heat to low and cook, stirring occasionally, until most of the liquid has evaporated and the pineapple has a thick, jam-like consistency, about 45 minutes to 1 hour.
In a small bowl, mix the arrowroot powder with 2 tablespoons of cold water to create a slurry.
Gradually stir the slurry into the hot pineapple mixture.
Continue cooking for about a minute, or until the filling becomes thick and sticky.
Remove from heat and let the filling cool completely before using.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Add the chilled, cubed butter.
Using a pastry cutter, your hands, or a potato masher, cut in the butter until the entire mixture resembles coarse cornmeal or small, pea-sized crumbs.
In a separate bowl, beat 2 eggs with the cornmilk.
Pour the cornmilk mixture into the flour mixture.
Use your hands to gently mix and combine until a cohesive dough forms.
If the dough seems too dry and won't come together, add an extra tablespoon of water at a time until it's fully combined.
Form the dough into a ball, cover and place in the refrigerator for one hour.
After the hour, place oven rack in the middle of the oven and preheat at 400°F.
Line two baking sheets with parchment paper.
Divide the dough into 12 equal parts and roll into balls.
You can roll out each dough ball with a rolling pin on a floured surface, but since this dough is quite sticky, using a tortilla press or two flat plates can be much easier.
To use a press, line both sides of a tortilla press (or the bottom of a flat plate) with two sheets of plastic wrap or parchment paper.
Flatten each dough ball to a thickness of ¼"- ½" thick and about 5" in diameter.
Place about 1 tablespoon of the pineapple filling on one-half of the flattened dough.
Carefully fold over the dough to cover the filling.
Spray a fork lightly with cooking spray.
Use the fork to crimp the edges of the empanadas, pressing firmly to create a complete seal.
Then, prick the top of each empanada twice with the fork as these small holes will act as vents, helping steam escape and ensuring the empanadas bake evenly.
Place completed empanadas on the prepared cookie sheets
In a small bowl, lightly beat the last egg.
Use a pastry brush to apply the beaten egg lightly over the top of each empanada.
Bake for 10-12 minutes or until slightly golden.
Then, place under the broiler for 1-2 minutes until golden brown.
Cool on the baking sheet for 5 minutes, then place on a cooling rack for another 15 minutes.

Notes

If your unbaked empanadas are breaking, be sure the filling is not too runny or wet, don't roll the dough too thin, and you can also fill them with a little less pineapple. Use dairy-free butter for a completely dairy-free recipe.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	294
Fat:	8 g
Carbohydrates:	53 g
Protein:	5 g
Cholesterol:	20 g
Sodium:	76 mg
Fiber:	1 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.